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Majo, D.D., La Guardia, M., Giammanco, S., La Neve, L. and Giammanco, M. (2008) The Antioxidant Capacity of Red Wine in Relationship with Its Polyphenolic Constituents. Food Chemistry, 111, 45-49.
https://doi.org/10.1016/j.foodchem.2008.03.037

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